1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot.

2. Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with parmesan and basil.

1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Season meat with salt and pepper. In batches, cook until brown on all sides, about 12 minutes per batch. Transfer browned meat to a platter.

3. In batches, purée soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with cilantro and red-pepper flakes.